MAPLE PEAMEAL BACON ROAST
Found this recipe online. It is quite different from any pork recipe I've tried but oh so good!! I find 1/2 the recipe is enough for 2-4 people.
Provided by soulmatesforever
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F/180°C.
- Cut six 1-inch slits across roast.
- Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
- Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
- Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
- Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
- Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 488.3, Fat 18.7, SaturatedFat 5.9, Cholesterol 132.3, Sodium 3788.2, Carbohydrate 22.6, Fiber 0.3, Sugar 15.9, Protein 54.9
MAPLE-GLAZED PEAMEAL WITH ROSTI
Provided by Christine Cushing
Categories dinner,Main,pork,potatoes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Gently boil maple syrup, mustard and thyme in a saucepan until reduced by almost half and thickened, about 10 to 15 minutes.
- Brush glaze over peameal and roast for about 30 -45 minutes, basting occasionally with glaze, until peameal is heated through. Transfer peameal to a large plate and let stand, loosely covered with foil, about 15 minutes. Slice peameal and serve with potato rosti.
- Combine grated potato and chopped green onion in a medium bowl. Season with salt and pepper. Heat olive oil in a large non-stick skillet on medium heat. Form five, 2-inch flat pancakes and put them in the pan. Cook the rosti for about 6 minutes per side or until crispy, browned and cooked through. Drain on paper towels. Repeat with the remaining potato mixture to make 5 more potato cakes.
COMFORTING CANADIAN MAPLE PEAMEAL ROAST
This is a quick and easy roast to prepare to enjoy as a main course or slice and have for breakfast or brunch.
Provided by downtonabbeycooks
Categories Breakfast Brunch Main Course Main Dish
Number Of Ingredients 6
Steps:
- Preheat oven to 350F.
- Place the fatty side up and score 1 inch diagonal
- Line a baking sheet with tin foil, then place a cooling rack on top, and the roast on the rack.
- Mix the glazing ingredients together and baste the roast, on all exposed sides with 1/2 of the glaze.
- Bake in centre of oven for 30 minutes. Take the roast out the oven, brush the rest of the glaze on the roast and return to the oven.
- Bake for another 30 minutes, or until a thermometer registers 130F.
- If you like more of a crunchy crust, turn the heat up to 400F, and bake the roast for another 10 minutes on an upper rack.
- Rest the roast for 10 minutes before slicing.
Nutrition Facts : ServingSize 100 g
MAPLE PEAMEAL ROAST
This Canadian dish comes complete with a childrens' variation and an adult variation. Try it today!
Provided by Theresa Albert
Categories canada day,dinner,kid-friendly,Main,North American,pork,Roast
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350F/180C.
- Cut bacon in half crosswise. Cut three 1-inch slits across each piece.
- See below for Children's and Adult variations.
- Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
- Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
- Bake for 50 - 60 minutes, or until a thermometer registers 130F/55C.
- Let rest for 5 minutes before slicing.
- Combine maple syrup, ballpark mustard, salt and pepper. Brush one half with basting mixture.
- Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush one half with basting mixture.
PEAMEAL BACON
Provided by Fredéric Morin
Categories Brunch Pork Tenderloin Cornmeal Maple Syrup Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 pounds (1.8 kg)
Number Of Ingredients 9
Steps:
- 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
- 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
- 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
- 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.
PEAMEAL ROAST
This was an "accident" that turned out very very well! A friend from the USA had written to say how he missed "Canadian Bacon" (also known as Peameal) so I thoughtlessly went to the butcher's and bought and froze a 4.5 lb chunk of it-not realizing I could not so simply export it to the States. So there it languished for ten months...after giving a dinner paty last night that did not give enough leftovers to provide a meal, I decided to try roasting this one... Accompanied with fresh mashed potato and steamed veggies, this was uniquely delicious...lots of leftovers that will accompany breakfasts, format sandwiches and suppers; any remains will go over to my next batch of pea soup...
Provided by John DOH
Categories Pork
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle the roast with water.
- Sprinkle with both seasonings.
- Roast at 325 degrees Fahrenheit on a broiler pan until meat temperature reaches 175 degrees Fahrenheit.
- Let meat rest for 25 minutes, and slice into quarter inch slices.
Nutrition Facts : Calories 320.5, Fat 14.2, SaturatedFat 4.5, Cholesterol 102.1, Sodium 2876, Carbohydrate 3.4, Protein 42.1
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